- 1 pound sweet potatoes, peeled, cut into 1/2 inch pieces
- 8 carrots, peeled, cut into 1/2-inch slices
- 3 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 1/2 cups chicken broth, divided
- 4 ounces PHILADELPHIA Cream Cheese, cubed
- Heat oven to 375 degrees F.
- Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
- Bake 45 to 55 min. or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
- Spoon vegetables into food processor. Add cream cheese and remaining broth; process until smooth. Return to pan; cook until heated through, stirring frequently.